... excelient jam, jsB7, sad wine, may be made from the blackberry acme, or with the addition of any add apples, Wean at banana. The aridity of other fruit hes then effect of greatly relieving the linked, flat devourer alma eomplakeed of whoa the blackberry is mad ...

... HOME HINTS. Blackberry jam is greatly Improved br adding half pound of peeled and cored sour apples to every pound of blackberries. Young fowls should have smooth skin and legs, pliable joints' and breast bones, plump breasts and necks, bright red combs ...

... OY pound of apples to every three pounds blackberries. and three-quarters of a pound of sugar to every pound of the mined fruit. Peel, core. and slice the apples thinly and place in the preserving pan with the blackberries. Boil till the jam ...

... and • tablespoonful of grated cheese ; pile them up high on a hot dish and at once serve. _ . BIACIRIMY Pam's.—To make blackberry jam. crush one quart of ripe berries with 11b. of * motor sugar, and WI it over a clear ere in a preserving-pan till thick ...

... tarts, he. When the fruit is thorougldy ripe and gathered dry, an excellent jam, jelly, and wine] may be made from the blackberry alone, or with the addition of any mid apples, bullace, or lemons. The acidity of other fruit has then the effect of greatly ...

... Stir with a silver spoon until! it is quite thick. them pour on to buttered paper and when nearly cold nut into squares. Blackberry jam only keeps well if the fruit is perfectly dry and fresh. After picking from the stalks weigh the fruit, and allow three ...

... lose a minute. During breakfast he contrived to talk and eat with equal rapidity, but after munching an immense rosy-cheeked apple to finish off with. be dragged Mabel up to the schoolroom to go through the formality of asking Mademoieelle• permission for ...

... give the appearance of fruit to the pulp of turnip, vegetable marrow, apple, or whatnot, which forme the basis of the confection. It would seem that almost anything will do to maks jam of, as the chemist can produce a flavour te imitste any kind of fruit ...

... remove the skin, slice and serve with cream and sugar. Prepared this manner, many prefer them to the peach. APPLE Cesium CAtiss.—Take 21b. tin of apples and beat them smooth with a wooden spoon, adding sugar to taste. Btir in the juice and grated rind of half ...

... that it was disposed of to jam -makers, to give the appearance of fruit to the pulp of turnip, vegetable marrow, apple. or whatnot, which forms the basis of the confection. It would seem that almost anything will do to make jam of, as the chemist produce ...

... is few counties, is no reason why henceforth the caftans of apples and pears should not have more general extension throughout the kingdom. We can scarcely overestimate the value of the jams and preserved fruit division shown in the agricultural produce ...

... is often the result. When making jam, have the paper for covering quite ready before you fill the jars, and as you fill each one dip a piece of paper in cold milk, and cover with this while the jam is still very hot. Jam covered in this way will not get ...